I wouldn’t say I’m a perfectionist because good luck with that. No one is perfect! But I really dislike not being really good at something. Needless to say it leads to disappointment. For example, you will never see me dancing and singing on stage. That is reserved for the car and the kitchen. I wish I was better at food photography. It’s strange because with everything else I can come up with some very good photos but I struggle with food. And plating. I can paint, create, design most things. Food? There is a mind block. Which is tricky when you have a food blog.
So imagine my envy when I came across Roger’s post for Pommes Boulangere. Granted he made a career doing this but I saw his food pic of the ingredients and just went wow. That is what I am looking to achieve. I immediately put photography books and food photography books on my Christmas list. This is my New Year’s resolution to improve in this area. It’s in my head but doesn’t always translate. Time to start thinking outside the box and just do it and practice.
And the recipe? Had to try it. I admit for the first time I was hesitant to blog about a recipe that someone else did because of the difference in the photography but this dish is so delicious it outweighed my concerns.
Preheat the oven 375F/190C. Avoid the convection on this one. I should have and you’ll see why below.
I finely chopped half an onion and thinly sliced about 1 1/2 cups of leeks. I use the green parts all the time. Lots of flavour and less waste.
I took 3 potatoes and thinly sliced them. Quite the task when you don’t have a mandolin but I managed.
In a skillet melt 2T of butter and saute the leeks and onions until softened.
Add a cup of homemade poultry stock. I used our turkey stock for this. Also add 1 cup of dry white wine and bring to a simmer. Season with salt and pepper to taste.
The recipe calls for fresh thyme but I didn’t have any as ours is currently buried in snow. So I used some fresh sage we had on hand. After simmering for a couple of minutes add the potatoes. Cook for 10-15 minutes covered.
Pour into a shallow baking dish.
Bake until potatoes are cooked and golden with most of the liquid absorbed. Here was my error in using convection. It got crispy too fast so I switched to regular baking. Covering would have helped as well. Live and learn!
This makes a wonderful side dish.
I must say though if you can, make it a day or two ahead. I found on the second and third day using up the leftovers that the flavours really melded together perfectly and it just got better and better.